Oatmeal Bread

This bread – like so many homemade breads – is impossible to resist when you take it out of the oven or toast it up for breakfast.

  • In a medium-sized bowl, stir together 1 cup rolled oats and 2 cups boiling water.  Let stand one hour.


  • 2 tblspns of brown sugar or molasses
  • 2 tspns salt
  • 2 tblspns butter


  • 1 package yeast and 1/2 cup lukewarm warm water in a small bowl
  • When yeast is dissolved, add to oatmeal
  • Add one beaten egg to oatmeal

 Combineunbaked bread

  • In a large slightly buttered bowl, place 3 cups of unbleached flour and 2 cups of whole wheat flour
  • Slowly stir in oatmeal mixture
  • Stir thoroughly
  • Cover with a clean dish towels and let rise in a warm place for two hours or double in size
  • Punch down and add enough flour, kneading by hand for ten minutes or more until bread is well mixed
  • Shape into round loaves or baguettes and place on buttered cookie sheets that have a light sprinkling of cornmeal
  • breadKeep in mind, the bread will nearly double during the second rising and the baking, so make it half the size you want the finished product to be
  • Cover with clean dish towels and let rise until nearly double
  • For round loafs, take a sharp knife and make a crisscross in the bread
  • For baguettes, cut down the center or cut across.
  • Bake at 350 degrees for 45 minutes, but check frequently as ovens vary – breads can burn on the bottom easily
  • Tap the bread gently – if it’s done, you should hear a hollow sound

This bread is also delicious with a cheese filling.  Roll out a small amount of the dough to about 1 inch thick and then roll it up with grated cheese or cheese slices in the center to make a baguette loaf.  You can add some herbs to the dry mixture for additional flavor.